Eggplant and Feta with FarfelleFeatured by Buffalo Ridge Winery in the Gold Wine Club.
Enjoy this hearty meal with a Zinfandel from your recent wine club shipment!Yield: 2
Prep Time: 20 Minutes
Cook Time: 15 Minutes
• 3 lb. eggplant
• 3 c. chopped white onion
• 8 t. extra virgin olive oil, separated
• 4 large cloves garlic, minced
• 3 medium-large ripe tomatoes, chopped
• 2 T. tomato paste
• 4 T. balsamic vinegar
• 2 t. chopped fresh oregano
• 1 t. fresh thyme leaves
• 16 oil-cured olives
• 1 lb. farfalle (butterfly) pasta
• 1/4 t. salt
• freshly ground black pepper to taste
• 3 T. chopped fresh parsley
• 6 T. feta cheese, broken into small chunk
Wash and trim the eggplant, without peeling it. Cut into 1/4-inch thick slices. Place on a broiler pan. Lightly drizzle the top with 2 t. olive oil. Broil 2 to 3 inches from the heat until the tops are brown. Then turn, drizzle with oil and broil until the tops are brown. To cook both sides requires about 10 minutes. Heat a large sauté pan, preferably non-stick, until it is hot. Reduce the heat to medium and add 66 t olive oil. Sauté the onion until it becomes soft and starts to brown. Add garlic and sauté for about 1 minute. Stir in the chopped tomatoes, tomato paste and vinegar. Reduce heat to low. Add the oregano and thyme to the sauce as it cooks.
When the eggplant is done, cut it into small chunks and stir into the sauce. Pit the olives, chop and add to the sauce. Season with salt and pepper.
Meanwhile, cook the farfalle. When the pasta is cooked, , drain it and stir in the sauce. Stir in the parsley and cheese, and serve.
Recipe provided by Buffalo Ridge